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Sauerbraten With Raisin Sauce

Gadget.Cook's picture
  Marinade 1 Cup (16 tbs)
  Vinegar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Black peppercorns 6
  Mustard seeds 1⁄2 Teaspoon
  Onion 1 Medium, thinly sliced
  Lean beef top roast 3 Pound (Bottom Of The Round)
  Vegetable oil 2 Tablespoon
  Dry red wine 2 Tablespoon
  Raisin sauce 2 Tablespoon
  Ginger snaps 2 Ounce, crushed
  All purpose flour 2 Tablespoon
  Cold water 2 Tablespoon (Mixed To Paste)
  Raisins 1⁄3 Cup (5.33 tbs)
  Heavy cream/Sour cream 1⁄4 Cup (4 tbs)
  Salt To Taste

In a large glass bowl combine marinade ingredients.
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.

Recipe Summary

Main Dish

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Sauerbraten With Raisin Sauce Recipe